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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Soldatou, N. | en |
| dc.contributor.author | Nerantzaki, A. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.date.accessioned | 2015-11-24T16:44:54Z | - |
| dc.date.available | 2015-11-24T16:44:54Z | - |
| dc.identifier.issn | 0308-8146 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/8848 | - |
| dc.rights | Default Licence | - |
| dc.subject | greek food | en |
| dc.subject | lamb | en |
| dc.subject | packaging | en |
| dc.subject | shelf-life | en |
| dc.subject | souvlaki | en |
| dc.subject | modified-atmosphere | en |
| dc.subject | carbon-dioxide | en |
| dc.subject | selective medium | en |
| dc.subject | display life | en |
| dc.subject | storage life | en |
| dc.subject | fresh beef | en |
| dc.subject | short-term | en |
| dc.subject | vacuum | en |
| dc.subject | quality | en |
| dc.subject | spoilage | en |
| dc.title | Physicochemical and microbiological changes of "Souvlaki" - A Greek delicacy lamb meat product: Evaluation of shelf-life using microbial, colour and lipid oxidation parameters | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.foodchem.2008.07.006 | - |
| heal.identifier.secondary | <Go to ISI>://000260711100006 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S030881460800811X/1-s2.0-S030881460800811X-main.pdf?_tid=dafc82fca23c444c312f14c5843bdd08&acdnat=1333040149_2d36165aeb16e3a9cd354b513bab2172 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2009 | - |
| heal.abstract | Fresh Souvlaki-type lamb meat was packaged under vacuum (VP) and modified atmospheres (MAs) and stored under refrigeration (4 degrees C) for a period of 13 days. The following gas mixtures were used: M1:30%/70% (Co(2)/N(2)) and M2: 70%/30% (CO(2)/N(2)). Identical samples were aerobically-packaged and used as control samples. Quality evaluation of product stored under the above packaging conditions was conducted using physicochemical and microbiological analyses. Of the chemical parameters determined, pH values of product showed no significant differences for all packaging treatments as a function of storage time. Lipid oxidation of lamb meat was enhanced by aerobic storage and gas mixture M1, whereas VP and gas mixture M2 controlled lipid oxidation to a greater extent. Souvlaki colour stability (as determined by a*, b* and L* values) was not negatively affected by either VP or MA conditions during the 13 days of storage. Of the two MAs and VP used, gas mixture M2 and VP were the most effective treatments for the inhibition of total viable counts (TVC), Pseudomonas spp., yeasts and Brochothrix thermosphacta in Souvlaki meat. Lactic acid bacteria (LAB) and Enterobacteriaceae were also found in the microbial flora of Souvlaki and increased during storage under all packaging conditions used. Based on microbiological analysis data and on the proposed a* values, the use of VP and MAP (M2: 70%CO(2)/30N(2)) extended the shelf-life of "Souvlaki" meat stored at 4 degrees C by approximately 4-5 days compared to aerobic packaging. (C) 2008 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | Food Chemistry | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Soldatou-2009-Physicochemical and.pdf | 187.49 kB | Adobe PDF | View/Open Request a copy |
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